Cozy Butternut Squash Pasta Sauce Recipe for Autumn Nights

Creamy butternut squash pasta sauce brings autumn’s warmth right to your dinner table.

This golden-hued delicacy transforms simple ingredients into a culinary masterpiece.

Seasonal vegetables work magic when blended with subtle herbs and spices.

Rich, velvety textures coat each pasta strand with comforting flavor profiles.

Mediterranean kitchens inspire this simple yet elegant sauce that feels both rustic and sophisticated.

Nonna would approve of how easily you can craft such a delectable dish.

Grab your blender and let’s make something truly memorable that will make everyone at the table smile.

Why Butternut Squash Pasta Sauce Is a Fall Staple

• Toss cubed squash on a baking sheet, roast, and blend- no complicated techniques required. Perfect for busy home cooks wanting delicious meals without stress.
• Butternut squash delivers rich vitamins and fiber, transforming a simple pasta dish into a nutritious powerhouse. Creamy sauce provides comfort without compromising health benefits.
• Adaptable recipe works for vegetarian dinners, easy family meals, or elegant dinner parties. Swap ingredients like coconut milk or different cheeses to customize according to dietary needs.
• Embraces autumn's bounty by featuring butternut squash, creating a warming dish perfect for cooler months. Sage and nutmeg add sophisticated seasonal flavors that elevate the entire meal.

Everything You Need for Butternut Squash Pasta Sauce

Main Ingredients:

• Butternut Squash: Sweet and creamy vegetable that forms the base of the sauce, best when orange and firm with no soft spots.

• Pasta: Provides the hearty base for the dish, works well with medium shapes like penne or rigatoni.

• Onion: Adds depth and sweetness to the sauce, choose a fresh yellow or white onion.
• Garlic: Provides a rich, aromatic base flavor, fresh cloves work best.
• Sage: Classic herb that complements squash perfectly, fresh sage has the most intense flavor.
• Nutmeg: Warm spice that adds complexity to the sauce, freshly grated is more potent.

• Vegetable Broth, Heavy Cream: Creates smooth and rich sauce texture, coconut milk works as a dairy-free alternative.
• Olive Oil: Helps roast vegetables and creates sauce base, extra virgin provides best flavor.
• Parmesan Cheese: Optional ingredient that adds salty, umami depth to the sauce, freshly grated recommended.

• Salt: Enhances overall flavor of the dish.
• Black Pepper: Adds mild heat and complexity.

• Fresh Parsley: Provides bright, fresh finish to the dish.

How to Prepare Butternut Squash Pasta Sauce at Home

Step 1: Roast Veggie Base

• Crank your oven to 400°F
• Chop butternut squash into bite-sized cubes
• Separate garlic cloves from their paper skin
• Spread squash and garlic on a baking sheet
• Drizzle with olive oil
• Sprinkle salt and pepper
• Toss everything until evenly coated
• Roast until edges turn golden and squash becomes fork-tender (25-30 minutes)

Step 2: Prepare Pasta Foundation

• Fill large pot with water
• Add generous pinch of salt
• Bring water to rolling boil
• Drop pasta into bubbling water
• Cook until perfectly al dente
• Scoop out pasta water before draining

Step 3: Craft Silky Sauce

• Roasted squash
• Roasted garlic
• Vegetable broth
• Sage leaves
• Nutmeg
• Onion
• Cream
• Parmesan cheese
• Salt
• Pepper

Sauté onions in skillet until translucent

Combine roasted ingredients with broth

Blend until ultra-smooth and creamy

Stir in cream and cheese

Season to taste

Step 4: Marry Pasta and Sauce

• Pour sauce over cooked pasta
• Toss until every strand is gloriously coated
• Add splash of reserved pasta water if needed

Step 5: Plate and Garnish

• Transfer to serving bowls
• Sprinkle fresh parsley
• Optional: Extra Parmesan cheese
• Serve immediately and savor

Flavor Tips for Butternut Squash Pasta Sauce Perfection

• Roast for Maximum Flavor: Ensure butternut squash caramelizes by spreading cubes evenly on baking sheet without overcrowding, allowing proper browning and intensifying natural sweetness.
• Blend Smoothly: Use an immersion blender directly in the skillet for creamy consistency, avoiding transferring hot sauce between containers and reducing cleanup time.
• Customize Dietary Needs: Swap heavy cream with coconut milk for dairy-free version or use vegetable broth instead of cream for lighter sauce without compromising rich taste.
• Control Sauce Thickness: Reserved pasta water is your secret weapon for adjusting sauce consistency- add gradually to achieve perfect silky texture that clings beautifully to pasta.
• Season Strategically: Taste and adjust seasoning at final stage, considering Parmesan's saltiness before adding extra salt to prevent over-seasoning the entire dish.

Storing Butternut Squash Pasta Sauce for Later

• Store leftover pasta sauce in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer sauce to freezer-safe containers or bags, removing excess air. Freeze for 2-3 months. Label with date and contents.
• Warm sauce in a skillet over medium-low heat, stirring occasionally. Add a splash of broth or water to restore creamy consistency and prevent sticking.
• Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Add a little liquid if sauce seems dry.

Pasta Pairings That Go With Butternut Squash Pasta Sauce

• Perfect Pairings
• Serve with crisp white wine like Pinot Grigio or Sauvignon Blanc, which cuts through the richness and balances the butternut squash's sweetness.
• Pair with roasted chicken or grilled turkey breast to add lean protein that enhances the sauce's creamy texture without overwhelming delicate flavors.
• Add a simple mixed green salad with lemon vinaigrette to provide a fresh, bright contrast to the rich, velvety pasta sauce and introduce additional nutrients.
• Accompany with toasted pine nuts or crispy sage leaves sprinkled on top to introduce additional texture and nutty undertones that complement the squash's natural sweetness.

Tweaks for Butternut Squash Pasta Sauce Lovers

• Vegan Butternut Blend: Replace heavy cream with coconut milk and omit Parmesan cheese. Use nutritional yeast for a cheesy flavor and added nutrients.
• Gluten-Free Comfort Bowl: Swap regular pasta with zucchini noodles or gluten-free pasta made from chickpea or rice flour. Ensure all ingredients are certified gluten-free.
• Protein-Packed Power Sauce: Add cooked white beans or shredded rotisserie chicken directly into the sauce for extra protein. Sprinkle with toasted pumpkin seeds for crunch.
• Spicy Autumn Kick: Incorporate red pepper flakes or diced jalapeños during sauce preparation. Garnish with crispy sage leaves and a drizzle of chili oil for added heat and complexity.

Butternut Squash Pasta Sauce Recipe

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4.6 from 35 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Butternut squash pasta sauce delivers Italian comfort with a seasonal twist. Rich, velvety puree blends roasted squash, sage, and parmesan into a silky sauce you’ll crave all autumn long.

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Ingredients

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Main Vegetables:

• 1 medium butternut squash (about 2 lbs/907 g), peeled, seeded, and cubed
• 1 small onion, chopped
• 4 garlic cloves, peeled

Herbs and Seasonings:

• 1 teaspoon dried sage (or 2–3 fresh sage leaves)
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste

Liquid and Dairy Components:

• 3 tablespoons olive oil, divided
• 2 cups (480 milliliters) vegetable broth
• ½ cup (120 milliliters) heavy cream (or coconut milk for vegan option)
• ¼ cup (25 grams) grated Parmesan cheese (optional)
• 12 ounces (340 grams) pasta of your choice (fettuccine, rigatoni, or penne)
• Fresh parsley or grated Parmesan, for garnish (optional)

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Instructions

1. Prepare the butternut squash by cubing it into uniform pieces and separating the garlic cloves, ensuring they’re ready for roasting.
2. Heat the oven to a high temperature of 400F (200C), creating an ideal environment for caramelizing the vegetables.
3. Spread the squash and garlic on a baking sheet, generously coating them with olive oil and seasoning with salt and pepper to enhance their natural flavors.
4. Roast the vegetables for approximately 25-30 minutes, allowing them to become tender and develop a rich, golden-brown exterior.
5. Meanwhile, bring a large pot of salted water to a rolling boil, preparing to cook the pasta until it reaches the perfect al dente texture.
6. In a spacious skillet, sauté the onions in olive oil, transforming them into a translucent and fragrant base for the sauce.
7. Transfer the roasted squash and garlic into the skillet, combining them with vegetable broth, sage, and a hint of nutmeg to create a complex flavor profile.
8. Use an immersion blender to puree the mixture into a silky-smooth sauce, breaking down the vegetables into a creamy consistency.
9. Incorporate heavy cream or coconut milk into the sauce, adding richness and depth to the overall flavor.
10. Sprinkle in Parmesan cheese, stirring to melt and integrate it seamlessly into the sauce.
11. Add the cooked pasta directly into the sauce, gently tossing to ensure each strand is evenly coated.
12. Adjust the sauce’s consistency by introducing reserved pasta water, creating the perfect texture.
13. Plate the pasta, garnishing with fresh parsley or an additional sprinkle of Parmesan cheese for a final flourish.
14. Serve immediately, enjoying the warm, comforting flavors of this seasonal pasta dish.

Notes

• Swap heavy cream with coconut milk or plant-based alternatives for a dairy-free version that maintains the sauce’s rich, creamy texture.
• Use roasted garlic strategically to enhance the sauce’s depth without overpowering other flavors, creating a mellow, sweet undertone.
• Consider adding red pepper flakes or smoked paprika for an extra kick of heat and complexity in the butternut squash sauce.
• Experiment with different pasta shapes like rigatoni or penne to catch more of the velvety sauce in their ridges and curves.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 384
• Sugar: 4g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 24mg